Beef Bacon With Mushrooms Food

BEEF & BACON WITH MUSHROOMS

Steps:

• Brown the steak in the oil, in batches.
• Remove.
• Fry the onion and bacon until the onion is transparent.
• Add the mushrooms to the pan and cook'til they are softened.
• Return the meat and any juices to the pan, add the soup, water or wine, tomato paste and a generous amount of black pepper.
• Transfer to an ovenproof casserole and bake in a moderate oven for about 2 hours.
• Stir in the sour cream just before serving, and scatter over plenty of parsley to finish.

MUSHROOM BACON

Steps:

• Preheat the oven to 300 degrees F, line 2 baking sheets with parchment paper and line a third baking sheet or pan with paper towels. Brush each parchment-lined baking sheet with about 1 tablespoon of vegetable oil. Place the mushroom slices in a single layer, very close together, on the parchment and brush lightly with the remaining vegetable oil.
• Bake the mushrooms until slightly softened and brown, 25 to 30 minutes, then flip the mushrooms over, rotate the pans in the oven and bake until the mushrooms are well-browned and the edges are crispy, another 30 to 35 minutes. Remove from the oven and transfer to the paper-towel lined baking sheet to dry for a few minutes. (Leave the oven on.)
• In a large bowl, whisk together the molasses, soy sauce, brown sugar, garlic powder and paprika. Carefully toss the baked mushrooms in the marinade until evenly coated. Place half the marinated mushroom strips in a single layer (it's ok of they overlap) into a large metal steamer basket or colander that fits snugly into a large, heavy metal pot.
• Prepare a stovetop smoker: Line the bottom of a large, heavy metal pot with foil. Place two large handfuls of applewood chips in the bottom of the pot. Place the pot over medium heat and use a lighter to light a few of the wood chips. Once the chips are smoking, place the mushroom-filled steamer basket or colander inside the pot, then place a tight-fitting lid on top. Allow the mushrooms to smoke for 5 to 10 minutes, depending on how strong of a smoky flavor you want. Repeat with the second batch.
• After the mushrooms are smoked, return them to the baking sheets in a single layer. Sprinkle with salt and a few grinds of pepper and return to the oven until crisp, 3 to 5 minutes. Refrigerate in an airtight container for up to 5 days. Reheat in a low oven before serving.

LOW CARB BIG BEEF BACON CHEESEBURGERS WITH SAUTEED MUSHROOMS

Steps:

• Let meat rest to take the chill from the refrigerator.
• Preheat 2 nonstick skillets over medium high to high heat.
• Place the meat in a bowl and score it into 4 equal sections and form the meat into patties. Season each patty with grill seasoning. Pour a few tablespoons of Worcestershire sauce into a small dish and using a pastry brush, lightly baste the burgers with sauce. Drizzle a touch of oil into the 1 hot skillet and arrange the burgers. Do not move the meat for 2 minutes. Turn and sear the reverse side to caramelize the meat. Lower the heat slightly and cook 5 minutes longer on each side.
• Place bacon slices in the other skillet and cook for 3 minutes on each side, until crisp. Drain fat and reserve bacon. Return the skillet to the stove top. Add 2 tablespoons oil, the garlic and mushrooms to the pan. Thinly slice sage leaves, then add to the mushrooms and season with salt and pepper. Saute the garlic and mushrooms 5 minutes until just tender. Deglaze the pan with dry sherry and scrape up the pan drippings.
• Pile the mushrooms on top of burgers, then top with bacon and cheese and cover with lid or foil to melt cheese. Transfer burgers to dinner plates. Pass grainy mustard at the table.

BACON-WRAPPED FILETS WITH SAUTEED MUSHROOMS

Steps:

• 1. Wash and slice mushrooms. Melt butter in small frying pan over medium heat, saute mushrooms until soft. Reduce heat to low, continue cooking till butter is almost gone, then add wine. Let simmer till you're ready to use them.
• 2. Trim meat, making two round circles. Wrap each circle with 2 overlapping bacon slices and fasten with toothpicks, if necessary. Season each with salt and pepper, both sides.
• 3. Lower broiler rack to 4" below broiler, (unless you like your steaks rare*), cook steaks to your preference, turning once, making sure the bacon is browned. (*if you like your steaks pretty rare, no need to lower the broiler rack, basically you just wanna cook the bacon and sear the tops.)
• 4. When steaks are done, plate and cover with the sauteed mushrooms. ENJOY!!

BACON MUSHROOM SWISS MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 tablespoon of bacon grease. Stir in onions and mushrooms, and cook until soft. Remove from heat.
• In a large bowl, stir together beef, egg, and milk. Stir in the onion and mushrooms. Mix in about 4 ounces of Swiss cheese, and all but 1 tablespoon of bacon. Stir in cornflake crumbs, and mix until well blended. Shape into a loaf, and place in a meatloaf pan.
• Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes.

BEEF STEW WITH MUSHROOMS, CARROTS AND BACON

Steps:

• In a large frying pan, cook the bacon over medium heat, stirring occasionally, until crisp, 5-7 minutes.
• Drain on paper towels.
• Pour the drippings into a small heatproof bowl, leaving about 1 tablespoon in the pan.
• Set the pan drippings and bacon aside.
• In a resealable plastic bag, combine the flour, 1 tsp salt, and ½ tsp pepper.
• Add the beef chunks and shake to coat evenly with the flour mixture.
• Return the frying pan to med-high heat.
• Add half of the beef chunks and cook, turning once, until well browned, about 5 minutes on each side.
• Transfer the beer to a slow cooker.
• Repeat with the remaining beef chunks, adding the reserved drippings if needed.
• Scatter the mushrooms, carrots, onions, and garlic over the beef.
• Return the pan to med-high heat and add the wine, broth, and tomato paste.
• Mix well, bring to a boil, and stir to scrape up any browned bits on the pan bottom.
• Pour the contents of the pan over the vegetables and beef.
• Cover and cook on HIGH setting for 4-5 hours or the LOW setting for 8-9 hours.
• The beef should be very tender.
• Stir in the reserved bacon and the rosemary.
• Cook, uncovered on HIGH for 10 minutes to thick the sauce slightly.
• Season with salt and pepper and serve in shallow bowls.

MUSHROOM AND BACON STUFFED BEEF TENDERLOIN

Steps:

• Pour 1 cup dressing over meat in shallow dish. Refrigerate 1 hour to marinate, turning after 30 min.
• Meanwhile, cook and stir mushrooms in remaining dressing in large skillet on medium-high heat 5 min. or until tender. Add stuffing mix and water; mix well. Remove from heat; stir in cheese and bacon.
• Heat oven to 450°F. Remove meat from marinade; discard marinade. Starting 1 inch from one end of meat, cut lengthwise slit down center of meat to within 1 inch of opposite end, being careful to not cut through to bottom of meat. Gently pull meat apart to make pocket; fill with stuffing mixture. Place on rack in roasting pan.
• Bake 45 min. to 1 hour or until meat is medium doneness (160°F). Let stand 10 min. before slicing to serve.